Phil Strasser's Marinated New York Sirloin Steak

New York Sirloin Steak
New York Sirloin Steak

Cut from the short loin part of the cow, the sirloin is particularly tender and one of the most delicious pieces of meat to eat — and to make sure we cook it right is author and chef, Phil Strasser! Find out more about Phil on his website.

  • 2 250g–300g New York cut steaks

Meat marinade

  • 2 tsp of coriander seeds

  • 2 tsp smoky and sweet paprika

  • 4 cloves fresh garlic

  • 2 tsp freshly squeezed lemon

  • juice

  • 2 tsp teriyaki sauce

  • 1 tbsp oil

  • Salt and pepper, to taste


Meat marinade

Using a mortar and pestle crush the coriander seed and crush the garlic.

Mix with the rest of the meat marinade ingredients.

  1. For best results ensure that the meat is not straight out of the fridge.

  1. Pat the meat dry. Trim away any excess fat from the meat and coat with the meat marinade.

  1. Place the oil in a non stick fry pan and then put the pan on the heat.

  1. Once the pan is hot gently place the meat into the pan.

Once the side of the meat facing down is browned, turn the meat over to brown the other side.

This Goes Beautifully With

Marinated bok choy.


This recipe produces 2 serves.